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- 1
Make the spice blend
Grab your mortar and pestle and crush the oregano, cloves, cinnamon stick, peppercorns, cumin seeds, and 2 tsp coarse salt together until you have a fine powder. This is where the flavor starts building.
- 2
Blend the marinade
Toss the achiote paste, garlic, juice from 3 oranges, juice from 2 limes, half of one red onion, and the ground spice blend into a blender. Blend until you get a smooth, brick-red marinade.
- 3
Marinate the pork
Place the pork shoulder pieces in a large glass dish. Pour the marinade over and massage it into every inch of the meat. Top with the remaining sliced half onion and the bay leaves. Cover and marinate at room temperature for 30 minutes — or stick it in the fridge overnight. Overnight is 100% worth it.
- 4
Slow-roast until fall-apart tender
Preheat your oven to 325°F. Transfer the pork and all that marinade into a Dutch oven. Cover and bake for about 3 hours, until the pork is completely tender and shreds easily with a fork. Your whole kitchen is going to smell unreal.
- 5
Make the spicy pickled onions
Slice 2 of the red onions into thin rings. Cover them with boiling water in a heatproof bowl, let sit 1 minute, then drain. Add the sliced habaneros, juice from 3 limes and 2 oranges, and 1.5 tsp salt. Toss well and let them hang out while the pork finishes.
- 6
Shred and load the tacos
Pull the pork out of the oven and shred it with two forks right in the Dutch oven so it soaks up all the cooking juices. Load the meat into warm corn tortillas and pile on a heap of those spicy pickled onions. That's the whole move.
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Cochinita Pibil Tacos
Created by: TacoEveryDay
Ingredients
- 1 tbsp dried oregano
- 2 whole cloves
- 1 cinnamon stick
- 1/2 tsp black peppercorns
- 1/2 tsp cumin seeds
- 2 tsp coarse salt
- 1/4 cup achiote paste
- 6 garlic cloves
- 3 oranges
- 5 limes
- 3 red onions
- 2 bay leaves
- 4 lb bone-in pork shoulder
- 3 habanero chiles
- 1 1/2 tsp salt
- 12 corn tortillas
Instructions
- Make the spice blendGrab your mortar and pestle and crush the oregano, cloves, cinnamon stick, peppercorns, cumin seeds, and 2 tsp coarse salt together until you have a fine powder. This is where the flavor starts building.
- Blend the marinadeToss the achiote paste, garlic, juice from 3 oranges, juice from 2 limes, half of one red onion, and the ground spice blend into a blender. Blend until you get a smooth, brick-red marinade.
- Marinate the porkPlace the pork shoulder pieces in a large glass dish. Pour the marinade over and massage it into every inch of the meat. Top with the remaining sliced half onion and the bay leaves. Cover and marinate at room temperature for 30 minutes — or stick it in the fridge overnight. Overnight is 100% worth it.
- Slow-roast until fall-apart tenderPreheat your oven to 325°F. Transfer the pork and all that marinade into a Dutch oven. Cover and bake for about 3 hours, until the pork is completely tender and shreds easily with a fork. Your whole kitchen is going to smell unreal.
- Make the spicy pickled onionsSlice 2 of the red onions into thin rings. Cover them with boiling water in a heatproof bowl, let sit 1 minute, then drain. Add the sliced habaneros, juice from 3 limes and 2 oranges, and 1.5 tsp salt. Toss well and let them hang out while the pork finishes.
- Shred and load the tacosPull the pork out of the oven and shred it with two forks right in the Dutch oven so it soaks up all the cooking juices. Load the meat into warm corn tortillas and pile on a heap of those spicy pickled onions. That's the whole move.